How to Make the Juiciest Grilled Chicken Breasts
Whether you grill, bake, or saute your chicken breasts, your meat can still get dry and hard to eat. Here's a guide to making the juiciest chicken breasts and you can achieve the same results for the different cooking methods listed above.
- Start with good chicken!
- Trim the chicken breasts from fat, take off the tendons, and cut off the underside to make the breast more even to cook. All of chicken pieces you cut off can be used to make a delicious stock; all you have to do is freeze it.
- To help the marinade seep into the chicken, cut slits from top to bottom across the whole breast. Make sure you don't cut too deep and sever the chicken breast. When you do this the flavor of the marinade will intensify and provide the chicken with more moisture. It also helps the chicken cook more evenly.
- You marinade should be two parts oil to one part acid and flavorings. Olive oil is best, but you can also use peanut oil and vegetable oil. For acids use lemon juice or vinegars. Your flavorings can include herbs, ginger, garlic, soy sauce, mustard, or anything else that sounds good to you.
- Marinate the chicken in your refrigerator anywhere from overnight to several hours.
- Cook your chicken according to what you think; if the chicken is firm it is probably done. You can always cut it in the middle or use a thermometer (chicken is done at 165 degrees) to see if it is cooked all the way through.
- Enjoy!
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